GC-IMS Profiling of Flavor and Quality Changes in Cooked Crayfish

A joint study between Sichuan Tourism University (Chengdu, China) and Enshi Tujia and Miao Autonomous Prefecture Academy of Agricultural Science (Hubei, China) characterized edible tissue yield, chromaticity, moisture content, texture, amino acids, sensory effects, and volatile flavors of commercially available fresh crayfish after pre-treatment and thermal cooking. Fresh crayfish was cooked by frying and boiling to compare the effects of beer or water with or without the hepatopancreas, a glandular structure in crustaceans that combines the digestive functions of the vertebrate liver and pancreas (1), on the quality and flavor of crayfish tail using gas chromatography–ion mobility spectrometry (GC-IMS) combined with electronic nose (E-nose). The researchers believe that the results of this study provide insight for the optimal industrial processing of crayfish products. A paper based on their work was published in Food Chemistry: X (2).

Native to the southern United States and northeastern Mexico, red swamp crayfish (Procambarus clarkii), is now most widely distributed crayfish species worldwide due to its adaptability and human behaviors (3). The meat from crayfish contains a high protein content (approximately 20%) and is a robust source of amino acids (nearly 36% essential amino acids), and fatty acids (nearly 50% unsaturated fatty acids) (4,5). Furthermore, they contain micronutrients for human health, including iron, zinc, selenium, retinol and astaxanthin (6,7).

Beer is often used as a marinade and cooking medium in the preparation of many dishes (8). It plays an important role in neutralizing undesirable odors during evaporation while cooking as well as contributing to food flavor (9). Additionally, beer has a variety of bioactive compounds with functional properties, including phenolic compounds and organic acids, as well as providing dietary fibers, minerals, and B-complex vitamins (10).

The researchers reported that GC–IMS analysis confirmed that esters, aldehydes and alcohols were abundant among the 68 detected volatiles, with aldehydes, such as butanal-M, strongly influencing overall flavor due to their low odor threshold. Multivariate analysis revealed nine differential markers, which confirmed the role of beer in promoting desirable esters and alcohols. In addition, the electronic nose effectively distinguished crayfish samples prepared under different cooking conditions and was particularly sensitive to characteristic volatiles, such as aldehydes, alcohols and aromatic compounds (2).

The authors of the study stated that their findings “provide a practical basis for optimizing crayfish processing, particularly in prepared dishes, and support the application of GC–IMS and electronic nose as complementary tools for evaluating flavor.” (2)

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References

1. Hepatopancreas. Merriam-Webster website.https://www.merriam-webster.com/dictionary/hepatopancreas(accessed 2025-12-05)
2. Ji, D.; Zhou, Y.; Li, S. et al. Synergistic Mechanisms of Crayfish Tail Flavor Evolution Mediated by Hepatopancreas: Insights from GC-IMS and Electronic Nose Analysis. Food Chem. X 2025, 32, 103293. DOI: 10.1016/j.fochx.2025.103293
3. Oficialdegui, F. J.; M.I. Sánchez, M. I.; M. Clavero, M. One Century Away from Home: How the Red Swamp Crayfish Took Over the World. Rev. Fish Biol. Fish.2020, 30 (1), 121-135. DOI: 10.1007/s11160-020-09594-z
4. Li, J.; Huang, J.; Li, C. et al. Evaluation of the Nutritional Quality of Edible Tissues (Muscle and Hepatopancreas) of Cultivated Procambarus clarkii using Biofloc Technology. Aquac. Rep.2021, 19, 100586. DOI: 10.1016/j.aqrep.2021.100586
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6. Peng, G.; Sun, J.; Peng, B. et al. Assessment of Essential Element Accumulation in Red Swamp Crayfish (Procambarus clarkii) and the Highly Efficient Selenium Enrichment in Freshwater Animals. J. Food Compos. Anal. 2021, 101, 103953. DOI: 10.1016/j.jfca.2021.103953
7. Sorasitthiyanukarn, F. N.; Muangnoi, C.; Rojsitthisak, P. et al. Chitosan Oligosaccharide/Alginate Nanoparticles as an Effective Carrier for Astaxanthin with Improving Stability, in vitro Oral Bioaccessibility, and Bioavailability. Food Hydrocoll.2022, 124, 107246.DOI: 10.1016/j.foodhyd.2021.107246
8. Snitkjær, P.; Ryapushkina, J.; Skovenborg, E. et al. Fate of Ethanol During Cooking of Liquid Foods Prepared with Alcoholic Beverages: Theory and Experimental Studies. Food Chem. 2017, 230, 234-240. DOI: 10.1016/j.foodchem.2017.03.034
9. Gao, Y.; Li, X.; Wang, Q. et al. Discrimination and Quantification of Volatile Compounds in Beer by FTIR Combined with Machine Learning Approaches. Food Chem. X 2024, 22, 101300. DOI: 10.1016/j.fochx.2024.101300
10. Maia, P. D. D. S.; D.D.S. Baião, D. D. S.; V.P.F. Da Silva, V. P. F. et al. Microencapsulation of a Craft Beer, Nutritional Composition, Antioxidant Stability, and Drink Acceptance. LWT 2020, 133, 110104. DOI: 10.1016/j.lwt.2020.110104